Commis | Savaya Group | Bali

Savaya Group; Provinsi Bali; On-site; IDR 55,800,000 - 89,280,000; Full time

Job summary

Savaya Group Bali is seeking a Commis to support our Food and Beverage teams across Bali venues. You will help with daily food preparation, uphold kitchen hygiene, and assist chefs to deliver consistent quality for guests.

This hands-on role welcomes reliable hospitality professionals who thrive in fast-paced environments, enjoy teamwork, and are eager to learn from senior kitchen leaders. Flexible hours, events, and high-volume service are common.

Qualifications

• Experience as Commis/Junior kitchen role in hospitality environments.
• Willing to learn from experienced chefs and kitchen leaders.
• Basic understanding of food preparation and kitchen hygiene.
• Reliable, motivated, organised, and able to learn quickly.
• Able to follow recipes, portion standards, and kitchen procedures.
• Willing to work flexible hours including weekends and events.
• Good communication in English with an international team.

Responsibilities

• Assist with daily food preparation and service.
• Complete mise en place: wash, peel, cut, weigh, portion, marinate ingredients.
• Prepare ingredients and basic dishes per menu and needs.
• Support sauces, dressings, and garnishes preparation.
• Assist plating, portion control, and checking dishes before service.
• Maintain proper labelling, storage, and rotation of food products.
• Follow food safety, hygiene, allergen awareness, and safety procedures.
• Maintain clean, organised kitchen areas and equipment.

Skills

Food preparation

Teamwork

Attention to detail

Food safety

Communication

English language

Job description

Can you support an efficient, professional, and well‑organised kitchen operation that contributes to an exceptional guest experience?

Savaya Group is looking for a Commis to support the Food and Beverage teams across our Bali operations. You will assist with food preparation, maintain kitchen cleanliness and hygiene standards, support chefs and kitchen colleagues, and help deliver consistent food quality across our hospitality and lifestyle venues.

This is a hands‑on kitchen role for a reliable, motivated, and service‑focused hospitality professional who is eager to learn, works well as part of a team, and can remain calm and effective during busy service periods, events, and high‑volume operations.

What You’ll Experience

• Work in leading hospitality and lifestyle venues across Bali
• Learn from experienced chefs, kitchen leaders, and hospitality professionals
• Develop your food preparation, kitchen operations, food safety, and culinary skills
• Work with a multicultural team in fast‑paced, high‑volume venues
• Support regular operations, private events, peak periods, and special occasions
• Contribute directly to consistent food quality, efficient service, and memorable guest experiences
• Build experience in food preparation, mise en place, cooking techniques, kitchen hygiene, stock control, and professional hospitality operations

What You’ll Be Doing

You will support the kitchen team with daily food preparation, service, cleaning, and operational tasks while following venue standards and food safety requirements.

You will work closely with chefs, kitchen porters, servers, bartenders, Operations, Housekeeping, and venue leadership to ensure food is prepared accurately, safely, and on time. You will help maintain an organised kitchen environment from preparation through to close.

• Assisting chefs and kitchen team members with daily food preparation and service
• Completing mise en place, including washing, peeling, cutting, weighing, portioning, marinating, and preparing ingredients
• Following recipes, preparation methods, portion sizes, presentation standards, and instructions from senior kitchen team members
• Preparing ingredients and basic dishes according to menu requirements and operational needs
• Supporting the preparation of sauces, dressings, garnishes, salads, side dishes, and other menu items as required
• Assisting with plating, portion control, food presentation, and checking dishes before service
• Maintaining accurate preparation, labelling, storage, and rotation of food products
• Following first‑in, first‑out procedures and reporting expired, damaged, unavailable, or poor‑quality products
• Checking food quality, freshness, temperature, appearance, taste, and consistency in line with kitchen standards
• Supporting timely food preparation and smooth communication during busy and high‑volume service periods
• Coordinating with chefs and other kitchen team members regarding orders, priorities, shortages, delays, and special requests
• Paying close attention to allergies, dietary requirements, special requests, and cross‑contamination risks
• Following food safety, hygiene, allergen awareness, HACCP, and workplace safety procedures
• Maintaining clean, organised, and hygienic preparation areas, workstations, equipment, refrigerators, freezers, and storage areas
• Cleaning and sanitising knives, utensils, chopping boards, containers, work surfaces, and kitchen equipment after use
• Using kitchen equipment safely and reporting faults, breakages, hazards, spills, and maintenance concerns promptly
• Supporting kitchen opening, closing, set‑up, breakdown, cleaning, and handover procedures
• Assisting with receiving, checking, storing, and organising deliveries and kitchen supplies
• Monitoring stock levels and notifying senior kitchen team members when ingredients or supplies need replenishment
• Handling food products, equipment, trays, containers, and waste safely and responsibly
• Sorting and disposing of waste in accordance with venue and environmental procedures
• Maintaining professional personal hygiene, uniform standards, punctuality, and conduct at all times
• Communicating respectfully and effectively with chefs, kitchen colleagues, service teams, and other departments
• Supporting a positive, respectful, inclusive, and productive kitchen environment
• Completing other reasonable duties required to support safe and smooth venue operations

Could This Be You?

• Have you worked as a Commis Chef, Kitchen Assistant, Prep Cook, Junior Cook, or in a similar kitchen role?
• Do you have experience in a restaurant, bar, hotel, resort, beach club, nightclub, event venue, or similar hospitality environment?
• Are you interested in developing a career in professional kitchens, culinary operations, or Food and Beverage?
• Do you have a basic understanding of food preparation, kitchen hygiene, food safety, and safe equipment use?
• Are you reliable, motivated, organised, and willing to learn from experienced chefs and kitchen leaders?
• Can you follow recipes, instructions, preparation methods, portion standards, and kitchen procedures accurately?
• Can you work efficiently and maintain attention to detail during busy and high‑volume service periods?
• Do you understand the importance of allergen awareness, food labelling, temperature control, stock rotation, and preventing cross‑contamination?
• Are you comfortable working as part of a multicultural and collaborative kitchen team?
• Can you communicate clearly and respectfully with kitchen colleagues, chefs, service teams, and managers?
• Do you take pride in maintaining clean, organised, hygienic, and well‑presented work areas?
• Are you physically able to work on your feet for extended periods and safely lift, carry, and move kitchen items when required?
• Are you prepared to work flexible hours, including weekends, public holidays, early mornings, evenings, late nights, and special events when required?
• Can you communicate professionally in English and work effectively with an international team?

What Success Looks Like

• Efficient, organised, and professional kitchen operations throughout each shift
• Consistent food preparation, quality, portioning, and presentation
• Timely and accurate support for chefs and service teams during busy operations
• Clean, hygienic, and well‑maintained kitchen workstations and equipment
• Consistent compliance with food safety, hygiene, allergen awareness, and workplace safety standards
• Accurate food labelling, storage, stock rotation, and temperature control
• Prompt communication of shortages, quality concerns, equipment issues, hazards, and operational challenges
• Strong teamwork and respectful communication across kitchen, service, and support departments
• Reliable support for opening, closing, events, peak periods, and daily venue operations
• A positive, disciplined, and high‑performing kitchen culture

If you are ready to begin or develop your career in professional kitchens and contribute to the quality, standards, and guest experience of Savaya Group Bali, tell us about your experience in food preparation, kitchen operations, hospitality, or culinary training.